Tuesday, August 12, 2014
Pineapple Coconut Bread Pudding
The original recipe called for a fair amount of sugar in ADDITION to the caramel sauce. Really, between the sweet bread, the sauce and the sweet fruity flavors, this bread pudding really does not need the extra sweetness. However...adding in that extra coconut and sprinkle of nuts on top give the dish a wonderful boost.
pudding adapted from What's Cooking, Love?
sauce adapted from Sally's Baking Addiction
for the caramel sauce:
1/2 cup sugar
3 Tbsp butter, cut into 4-6 pieces
1/4 cup heavy cream
1/2 tsp salt
for the pudding
1 lb day old Portuguese Sweet Bread (such as King's Hawaiian)
4 eggs, slightly beaten
1 - 14 oz can coconut milk
2/3 cup crushed pineapple, with juice
1 tsp vanilla
1/2 cup flaked coconut, toasted
1/4 cup chopped macadamia nuts, toasted (optional)
for the sauce
Place a medium heavy-bottomed saucepan over medium-high heat. Add the sugar and heat, stir occasionally using a rubber spatula. The sugar will begin to clump and melt. Once the all of the sugar melts and forms a thick amber-colored syrup, add the butter, one piece at a time, stirring until completely. Be careful...it will sputter.
Once the butter has been combined, slowly drizzle in the cream, again being careful of sputtering. Allow to boil for 1 minute. Remove from heat and stir in the salt. Transfer to a heat proof dish and allow to cool.
for the pudding:
Preheat the oven to 350 degrees F.
Cut the bread into 1-inch cubes.
In a large bowl, whisk together the eggs, coconut milk, and vanilla. Add the cubed bread and toss to coat. Set aside for 5-10 minutes to allow the bread to soak up the egg mixture.
Lightly grease a 9 x 9 inch baking dish. Layer half of the bread mixture into the bottom of the dish. Drizzle with half of the caramel sauce and layer the flaked coconut on top. Top with the remaining bread mixture. Drizzle with remaining caramel sauce and sprinkle the pudding with toasted macadamia nuts (if desired).
Bake, uncovered for 35-40 minutes, or until the pudding is set and slightly puffed. Remove from oven and allow to cool slightly before serving.
Top with additional caramel sauce if desired.